A classic breakfast staple is finding its way back into headlines and onto
kitchen tables. According to a study funded by the National Institutes of
Health, eating one egg per day does not increase a healthy person's risk of
heart disease or stroke. This coincides with several studies in the last few
years that have shown that egg consumption does not necessarily raise blood
cholesterol or increase risk of heart disease. Harvard University researchers
discovered that consumption of up to one egg per day is unlikely to have
substantial overall impact on cardiovascular disease among healthy men and
women. Today, most health experts no longer consider it necessary for healthy
people to limit their intake of egg yolks to a specified number per week.

What is Under the Shell?Under the egg shell there is a great
deal of nutrition. Whether you prefer the whole eggs, or just the whites,
several reports reveal that those people who consume eggs are supplying plenty
of essential nutrients to their diet when compared with those who avoid eggs.
Eggs contain some zeaxanthin and lutein, which are carotenoids that help protect
eyes. To make sure that everyone has enough of these amazing phytochemicals,
consider Supplementation.
Low lutein intake is a risk factor in age-related macular degeneration, the
leading cause of vision loss among older Americans. Lutein and zeaxanthin
accumulate within the macula, found in the retina, and impart a yellow pigment
that helps protect the eye.

Eggs are also packed with essential nutrition. For example, egg whites are an excellent source of protein as well as riboflavin. The egg yolks contain all of the fat in an egg in addition to providing a good source of iron, vitamins A and D, choline, phosphorus and protein. The egg yolk is also where the approximately 213 milligrams of cholesterol is located.

Eggs are popular because they are easy to prepare, inexpensive, easy to chew, and can be utilized in a variety of ways in many recipes. They should be handled with care. Most commercially produced eggs reach supermarkets within a few days of leaving the laying house. If the market and the buyer handle them properly, they will still be fresh when they reach the table. Eggs, like all fresh foods, need to be refrigerated at home and cooked fully before being eaten. Use clean, uncracked, refrigerated eggs within a couple weeks of the "sell by" date. Eggs are fully cooked when the whites are set and the yolks are firm. Always avoid raw or runny eggs and any foods that contain them. Also, although allergy to eggs is relatively uncommon, those individuals who do have an egg allergy must avoid eggs and egg-containing products completely.